Crock-Pot Italian Chicken Recipe

Do y’all love your crock-pot as much as I do! Just throw everything in & forget about it!! Those recipes are THE BEST!!

This recipe is one of our favorite go-to recipes for dinner. It’s quick, easy, & OH SO YUMMY!

This recipe is just a little spin off the classic Italian Beef sandwich….except, in my mind, it’s a little bit healthier since we are using chicken breast as opposed to a roast. Our family started swapping out the roast for chicken a couple years back & kinda prefer the chicken version instead! If you prefer Italian Beef, you’ll just want to use a boneless chuck roast in place of the chicken breast. The recipe I’m sharing with you today is my mom’s recipe which I believe has been passed down from my grandmother.

Directions:Place all ingredients in the crock pot & cook on high for 5-6 hours. When finished cooking, remove the chicken breast from the crock pot & shred meat with a fork & knife. Place the shredded meat & juices from the crock pot into a pan. Place pan on the stove & boil juices down. Place shredded chicken on hoagie rolls or a loaf of italian bread. Sprinkle shredded mozzarella and/or italian cheeses on top of the chicken. Wrap hoagie/italian bread loaf in aluminum foil & bake at 350 degrees for 15 minutes to toast bread & melt cheeses.

Remove from oven & enjoy! 🙂

Have you ever made Italian Chicken instead of Italian Beef?!Let me know if you give this recipe a try! I’d love to know what you think!!Linking up here….I’m Lovin’ It at TidyMom

made this but used reduced sodium chicken broth and left out seasoned salt. Used garlic and onion powder and some dried oregano and basil. I also draine the gardiniera before adding . Came out really good and not too salty – the gardiniera has plent of salt on its own so adding any extra might be way too much for some.. Thanks for sharing and I’ll make this again!